Yakitori
This Japanese chicken builds boneless chicken thighs, scallions and mirin into a fuss-free meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for grill / broiler and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Make the tare by combining the soy sauce, mirin, sake and sugar with the smashed garlic clove and a couple of ginger slices in a small pan, then simmer over medium heat for 8 to 10 minutes until lightly syrupy and reduced by about a third, and discard the aromatics.
- Cut the chicken thighs into bite-sized pieces of even thickness and cut the white parts of the scallions into short lengths, soaking bamboo skewers in water for 20 minutes if grilling so they do not burn.
- Thread the chicken onto the skewers, alternating pieces with scallion segments and packing them snugly so they cook evenly.
- Lightly oil and season the skewers, then grill over medium-high heat or under a hot broiler for 3 to 4 minutes per side until the chicken is well browned and beginning to char at the edges.
- Start brushing the skewers generously with the tare during the last few minutes, turning and re-glazing several times to build a glossy, caramelised coating.
- Cook until the chicken is fully done with no pink inside and the juices run clear, reaching 74C at the centre, then rest briefly and serve sprinkled with shichimi togarashi and the reserved green scallion tops.
You'll use: Grill / broiler Β· Pan Β· Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Yakitori
- Honey Teriyaki Salmon Seafood
- Yaki Udon Vegetarian
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Yakitori take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Yakitori is an original Japanese recipe developed in-house by Consomee. Photo: Yakitori shop in Setagaya.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.